Low Carb Paleo Banana Bread with a Walnut Crumb
How to Make It
Step 1
Preheat your oven to 350F/ 180C and line a loaf pan with parchment paper. To make the walnut crumb, add ¼ cup almond flour, crushed walnuts, melted coconut oil, and powdered erythritol to a bowl. Mix to combine, and set the bowl aside.
Step 2
To a bowl, add the bananas and mash them until soft. Add the oil, eggs, coconut yogurt, coconut milk, vanilla extract, and banana extract. Whisk until incorporated.
Step 3
To another bowl, add 1 ¾ cup almond flour, granulated erythritol, baking soda, cream of tartar, cinnamon, and salt. Whisk to combine. Pour the wet ingredients into the dry ingredients and fold until incorporated.
Step 4
Pour the batter into the lined loaf pan. Crumble the walnut crumb dough over the batter. Transfer the pan to the oven.
Step 5
Bake for 45-60 minutes, or until an inserted toothpick comes out dry. If the crumb starts browning too fast, cover it with aluminum foil. Take the pan out of the oven and place it on a cooling rack.
Step 6
Cut the banana bread into 12 slices. Serve immediately or store it for later. Serve it on its own or with a cup of coffee or tea.
Ingredients
- Banana – 2 small – 6″ to 6 7/8″ long
- Raw egg – 2 medium
- Yogurt substitute (dairy free), plain, coconut milk based – 0.25 cup
- Avocado oil – 0.25 cup
- Coconut milk – 0.25 cup
- Banana Extract – 1 tsp
- Almond flour – 2 cup
- Erythritol Granulated – 0.5 cup
- Baking soda – 0.5 tsp
- Cream of tartar – 1 tsp
- Cinnamon – 1 tsp
- Salt – 0.25 tsp
- Vanilla extract – 1 tsp
- Coconut oil – 3 tbsp
- Walnuts – 0.5 cup, chopped
- Powdered Erythritol (Icing Sugar) – 1 tbsp